Apple Almond Galette Recipes
APPLE-ALMOND GALETTE
Oh la la! Fresh apples and slivered almonds make for a classic not-too-sweet combo in this rustic looking, free-form tart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, stir together flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together. Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
- Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll up one side of dough onto rolling pin, and carefully place dough on cookie sheet.
- In small food processor or blender; place almonds. Cover; process until finely chopped. Reserve 2 tablespoons almonds for topping. Spread remaining almonds onto center of dough to within 2 inches of edge. In medium bowl, mix apples, 1/2 cup sugar and 1/4 teaspoon salt; stir until coated. Spread apple slices on top of almonds. Sprinkle remaining 2 tablespoons almonds on top of apples.
- Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg. Bake 30 to 35 minutes or until crust is golden brown and apples are fork tender. Cool 10 minutes. Cut into wedges. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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- To make the galette: Roll the chilled pie dough to an 1/8-inch-thick circle = 14" circle (I used the rings on the board to measure - see below). Place the dough on a piece of parchment paper on a baking sheet.
- Prepare the almond cream: In a food processor blend the almond paste, flour, sugar, butter, almond and vanilla extracts and yolk until smooth. Spread over the center of the dough, leaving about a 2-inch ring on the outside.
- Arrange the apples over the almond cream. Fold the uncovered dough over the apples and crimp to keep it in place. Freeze the galette while you preheat the oven to 425°F.
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- Roll the chilled pie dough to an ⅛-inch-thick circle and place on a piece of parchment paper on a baking sheet.
- Almond cream: In a food processor blend the almond paste, flour, sugar, butter, almond and vanilla extracts and yolk until smooth. Spread over the center of the dough, leaving about a 2-inch ring on the outside.
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